Unfortunetly that is probably the only thing I will halfway understand as I can not read a flake of Polish. In fact, this feels really frustrating when you look through the SMAK magazine. I have been asking Monika, who is co-founder, why they are not doing the polish+english style (like Fricote who are doing french+english). I really hope they will do it, as the magazine looks too interesting and beautiful not to be read by an international audience.

There was an article in SMAK about (atleast I assume it is about) a Polish cheese maker. I wonder if it is the same guy that make the cheese for the Warsaw restaurant Funkcjonalny in Saska Kepa. That cheese plate was so great that I bought it for take out for the train ride back to berlin.

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Great Thank You Monika for the article and a Large Thank You to Mirjam Wählen who made the baking picture!

Hi Nikita,
Maybe you are actually underrating Poland ;) During my research trip to Warsaw I was truly impressed by both the magazines and the restaurants popping up and which are no more pseudo-french but really digging into the traditional Polish food heritage.
Apparently 3 new food magazines started since last year (at the same time fashion mag are selling less). SMAK is one of the 2 more fashionable ones and is for sure keeping the international standard of designed small scale food magazines.

I know it for a fact :) he’s specializing in finding best cheese from small local producers and promoting it further. had a show on tv, in each episode visiting one small cheese farm and finding out about the cheese they make there. but my parents do make cheese ;) btw, it’s a wonderful website and idea, just found you via green kitchen stories :) enjoy Morocco :)